Need tips on lamb chops

Ok, sniffa and I are making lamb chops on Tuesday...We want to bread them w/ breadcrumbs and horseradish sauce...

A) will that work? what temp? what time?

B) what will go well with it? Should we add basil? Or Oregano? Or something else?

We would looooove any and all tips you may have :)

Thank You in advance :)

...but that's just a personal preference. Also, it depends on things like how thick the chops are, etc. In any event, you're talking about frying them, and I find that lamb chops tend to be tough when fried unless done very carefully-- and the breading practically guarantees that you won't be careful enough because you'll be cooking for the breading rather than the meat. Maybe if they are boneless and very thin-- probably pounded-- you might get good results, kinda like veal cutlets-- but lamb is not veal and shouldn't be treated like it IMO.

I prefer to either grill chops or braise them, and frankly I braise them much more frequently because it's so hassle-free.

To braise, season with lemon pepper or garlic pepper and some Montreal steak seasoning (or any dry rub seasoning-- chili powder works but be careful of burning), then sear on both sides in a hot skillet until well browned. Sear a tsp or two of capers in the hot skillet at the end. Add a couple of cups of chicken broth and a couple tbsp of balsamic vinegar, scrapping up all the brown bits into the liquid, a couple of bay leaves, reduce the heat, cover, and simmer for an hour. You can add a cup or two of chopped tomatoes if you like, then take out most of the sauce, strain out the solids and reduce the liquid, otherwise just reduce the liquid to just a few tbsp and add leafy or green veggies to the skillet, or add more solid veggies a little earlier. Cook until the veggies are done. What you want is a greatly reduced, rich sauce, lamb chops that have the meat falling off the bones, and a side of veggies cooked in the same rich sauce. Serve with rice or couscous and serve with the reduced sauce (there should only be a few tablespoons).

To grill, season or marinade (I like to marinade in a paste of garlic, rosemary, black pepper, salt, and lemon juice) the meat, then cook over hot coals until medium rare-- when done this way, I think lamb is best when still just pink inside. Well done is usually tough, but it depends to some extent on where the chops come from.

I'd grill them or braise them, without breading.

We're not allowed to grill at our apt. complex...We don't have one :(

Braised lamb chops are excellent-- I eat them at least once a week (I have a friend who raises organic lambs, and my freezer is always filled with lamb).

I love this group...you guys are so helpful to this newbie foodie :)

:hug:

(just remembering your water main break story;-) )

If you have a broiler you could try that, just watch it carefully. You do want them a little pink when cooked with high heat.

Indeed! :rofl:

Thanks for the tip :)

lamb I season with salt and pepper or adobo if I have it on hand. About an hour or two before cooking I mix up rosemary seeds and garlic and whole peppercorns and grind them up with my mortar and pestle. Once I make a paste, I add a good olive oil and some vinegar or lemon juice and then marinate the lamb. I usually put in a baggie. I think this gives it a very good flavor. Since you can't grill, braising would be a good option. To me, lamb doesn't lend itself to breading so I would never make it that way.